Introduction

This is one of my favorite Asian dishes, but it's much too salty and highly caloric the way the local Chinese restaurants make it. Substituting brown rice for white and less sodium soy sauce should make a nice dent in both--but note that it's STILL over 636 mg of sodium!
This is one of my favorite Asian dishes, but it's much too salty and highly caloric the way the local Chinese restaurants make it. Substituting brown rice for white and less sodium soy sauce should make a nice dent in both--but note that it's STILL over 636 mg of sodium!

Directions

3. In a small bowl, combine broth, sherry, Splenda, 1 tsp. sesame oil, and remaining soy sauce. In another small bowl, mix cornstarch and water.

4. Cut broccoli stems to make 2-3" florets.

5. In a 12" skillet, heat 1/2" water to boiling on medium-high and cook broccoli three minutes. (I used a steam-in bag in the microwave instead.) If you use the skillet method, rinse and wipe dry.

6. In the 12" skillet, heat remaining 2 tsp of oil on medium-high until hot. Add half of the beef or chicken mixture; cook 1 to 2 minutes, stirring constantly, until meat is no longer pink inside. Transfer to a plate, cover with foil, and repeat with the remainder of the meat.